Elevate your dinner experience with this mouthwatering Creamy Miso Mushroom Pasta! The savory and earthy flavors of mushrooms combined with the deep umami richness of miso create a truly indulgent dish that’s both comforting and sophisticated. This creamy pasta sauce is made with fresh thyme, a touch of lemon zest, and parmesan cheese to add layers of flavor that will leave you craving more. Perfect for a cozy weeknight meal or as a dinner party showstopper, this recipe will quickly become a favorite in your culinary repertoire.
Ingredients
- 12 oz your favorite pasta (spaghetti, fettuccine, or penne)
- 3 cups sliced mushrooms (cremini, shiitake, portobello, oyster, or a mix)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (divided; optional)
- 3/4 cup heavy cream (or half-and-half or plant-based cream for a lighter version)
- 2 tablespoons white or brown miso paste
- 1/4 cup freshly grated Parmesan cheese (plus more for garnish)
- 1-2 tablespoons fresh lemon juice
- Zest from 1/2 lemon
- Salt and black pepper, to taste
- Optional Garnish: nori flakes, red pepper flakes for an extra punch of flavor
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta until al dente, about 8-10 minutes, or according to package instructions. Before draining, reserve about 1/2 to 1 cup of pasta water for later use.
- Prepare the mushrooms: In a large skillet, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms in batches to avoid overcrowding, allowing them to brown nicely. Cook for about 4-5 minutes, turning them only once or twice, until golden brown.
- Sauté garlic and thyme: Reduce the heat to medium. Add the minced garlic and half of the thyme leaves (if using) to the pan, sautéing for another minute. Be careful not to burn the garlic.
- Make the creamy sauce: Push the mushrooms to one side of the pan. Pour in the heavy cream and lower the heat so the mixture simmers gently. Whisk in the miso paste until it’s fully dissolved into the cream, then add the grated parmesan cheese in 2-3 batches, stirring until melted and combined.
- Add flavor: Stir in the lemon juice and a generous amount of black pepper. Taste the sauce and adjust with a pinch of salt or additional miso if needed. Let the sauce simmer for 1-2 minutes, thickening slightly.
- Combine with pasta: Add the drained pasta directly into the sauce, tossing gently to coat. If the sauce seems too thick, gradually add the reserved pasta water to reach your desired consistency. Let everything simmer together for another minute.
- Finish the dish: Stir in the remaining thyme leaves and the lemon zest. Taste and adjust the seasoning (miso, lemon, salt, pepper) to your liking.
- Serve: Serve hot, garnished with extra parmesan cheese and optional nori flakes or red pepper flakes for an extra layer of flavor.
Enjoy this indulgent and flavorful creamy miso mushroom pasta as the perfect main course that’s sure to impress anyone at your dinner table!
